Tonique Cuisine

Garden vegetable quiche with a quinoa crust

Discover how easy it is to eat well without spending a lot of money, using everyday ingredients that you can find in your fridge.

This recipe is for quiche with a quinoa crust. It’s rich in fibre and protein, as well as being gluten and dairy free – a healthy, delicious alternative to a traditional quiche.   

Serves 6

IngrEdients :
  • 1 tsp olive oil
  • 6 eggs
  • 375 ml (1 1/2 cups) cooked quinoa
  • 500 ml (2 cups or 2 generous handfuls) spinach
  • 125 ml (1/2 cup) mushrooms (any kind)
  • 1 carrot or 1 small (raw) beet
  • 250 ml (1 cup) silken tofu
  • 1 clove of garlic
  • 1/2 tsp salt
  • Pinch of paprika


Coat the quiche pan (or a small circular cake pan) with olive oil.

Whisk one egg and blend it with the quinoa. Pat the mixture into the bottom and sides of the pan, then bake for 15 minutes at 230°F (110°C).

While the quinoa crust is still warm, fill it with the spinach. Chop the mushrooms into small pieces and add those. Grate the carrot (or small beet) and mix it in.

Whisk the five other eggs and silken tofu (either by hand or in a food mixer). Squeeze the garlic* and add the salt and a sprinkling of cayenne paper.

Pour the mixture into the quinoa crust and garnish with paprika. Cover the quiche lightly with a sheet of parchment paper and bake at 230°F (110°C) for 2 hours or until the vegetable filling is firm.

*To make it easier to digest, peel the clove of garlic and remove the germ.